Name: Spicy dhal with eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: indian
Ingredients: 36.40 gm olive oil; 1 onion, finely chopped; 62.50 ml fresh curry leaves; 2 garlic cloves, crushed; 5.00 gm ground cumin; 210g (1 cup) dried red lentils; 625ml (2 1/2 cups) vegetable liquid stock; 100g baby spinach; 4 eggs; 2 roma tomatoes, chopped; 125.00 ml fresh coriander leaves; Pita bread, to serve; Natural yoghurt, to serve (optional)

Spicy dhal with eggs

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Quick and fiery vegetarian dish, ideal for busy nights. Ready in under 30 minutes!

Ingredients:

1 onion, finely chopped
62.50 ml fresh curry leaves
5.00 gm ground cumin
210g (1 cup) dried red lentils
625ml (2 1/2 cups) vegetable liquid stock
100g baby spinach
4 eggs
2 roma tomatoes, chopped
125.00 ml fresh coriander leaves
Pita bread, to serve
Natural yoghurt, to serve (optional)

Instructions:

In a large saucepan, warm 1 tablespoon of oil. Sauté the onion for 2-3 minutes, stirring occasionally. Set aside some curry leaves for garnish, then add the remaining leaves to the pan and sauté for 1 minute. Stir in the garlic and cumin and cook for another minute.
Coat the lentils well by stirring them in. Bring the lentil mixture to a boil after adding the stock. Simmer on low heat for 15 minutes until the lentils are soft. Cook the spinach until just wilted, then season to taste.
Spray a large non-stick pan with oil and heat over medium heat. Cook eggs for 2-3 minutes until sunny-side up.
Ladle the dhal into serving bowls. Place a fried egg on top of each bowl. Drizzle with the remaining oil and garnish with tomato, coriander, and reserved curry leaves. Serve with pita bread and yoghurt on the side, if desired.

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